Lüchow’s Kartoffel Klösse (Potato Dumplings) 2

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READY IN: 35mins
Recipe by Belgophile

Serve as a complement to Lüchow’s Sauerbraten. This is one of two Potato Dumpling recipes from Jan Mitchell's Lüchow’s German Cookbook (1952).

Ingredients Nutrition

Directions

  1. Wash, peel, and grate potatoes. Soak bread in a little cold water; squeeze out as much water as possible. Mix bread, salt, pepper, onions, and parleys. Add potatoes and eggs; mix well.
  2. Form into balls; roll lightly in flour; drop into salted boiling water (1 teaspoon salt to each quart water). Cover pot tightly; boil 15 minutes. Serve with sauerkraut, beef, or chicken. Serves 4 or more.

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